Let’s dive into Stewed Pork with Preserved Vegetables, or Méigāncài Kòuròu, a drool-worthy dish from Anhui, China. This Huizhou classic is all about tender, melt-in-your-mouth pork belly layered with tangy, savory preserved veggies, slow-cooked until the flavors meld into pure comfort. It’s a staple in Anhui cuisine, perfect for family gatherings or when you’re craving something hearty and rich. The preserved veggies add a unique salty-umami punch that pairs so well with the fatty pork. Ready to make this Anhui gem? Let’s get started!
Ingredients
Serves 4–6
For the Dish
- 1.5 lbs pork belly, skin-on
- 1 cup dried preserved vegetables (méigāncài, or preserved mustard greens)
- 2 tbsp vegetable oil
- 1-inch piece of ginger, sliced
- 2 cloves garlic, smashed
- 2 scallions, cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 2 tbsp sugar
- 1/2 tsp white pepper
- 1 star anise
- 1 cinnamon stick
- 2 dried red chilies (optional, for a mild kick)
- 2 cups water or chicken stock
- 1 tsp sesame oil (for finishing)
Equipment
- Medium pot (for blanching)
- Wok or deep skillet with lid
- Steaming dish or heatproof bowl (for steaming)
- Tongs
- Paper towels
- Strainer (for rinsing preserved vegetables)
Step-by-Step Recipe
Step 1: Prep the Preserved Vegetables
First, let’s tackle the star ingredient: the preserved vegetables, or méigāncài. These dried mustard greens are super salty, so they need some prep. Rinse them under cold water to remove excess salt, then soak in warm water for 20–30 minutes to soften. After soaking, drain and squeeze out the excess water. Chop them into smaller pieces if they’re too long, and set aside. If they still taste too salty, give them another quick rinse.
Step 2: Blanch the Pork Belly
Grab your pork belly—skin-on is the way to go for that authentic texture! Place the whole piece in a medium pot, cover with cold water, and bring to a boil over high heat. Let it boil for 5 minutes to remove impurities; you’ll see some foam rise to the surface. Skim off the foam, then remove the pork with tongs and rinse under cold water. Pat dry with paper towels and let it cool slightly. Once cool enough to handle, slice the pork into 1/2-inch thick pieces, keeping the skin attached.
Step 3: Brown the Pork
Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium heat. Add the pork slices, skin-side down, and fry for 3–4 minutes until the skin is golden and slightly crispy. Flip and fry the other side for another 2 minutes to lock in the juices. Don’t overcrowd the pan—work in batches if needed. Once browned, remove the pork to a plate and set aside. The browning adds a ton of flavor, so don’t skip this step!
Step 4: Stir-Fry the Aromatics and Veggies
In the same wok, leave about 1 tablespoon of oil (pour out any excess). Add the sliced ginger, smashed garlic, scallions, star anise, cinnamon stick, and dried red chilies (if using). Stir-fry for 1 minute until fragrant, letting the spices bloom. Toss in the soaked and drained preserved vegetables, stirring for 2–3 minutes to coat them in the aromatic oil. The veggies should start smelling savory and slightly caramelized.
Step 5: Season and Layer
Splash in the Shaoxing wine to deglaze, scraping up any tasty bits from the bottom of the wok. Add the light soy sauce, dark soy sauce, sugar, and white pepper, stirring to combine. The dark soy gives the dish its rich, caramel color, while the sugar balances the saltiness of the preserved veggies. Turn off the heat and transfer the veggie mixture to a steaming dish or heatproof bowl that fits inside your steamer. Spread the veggies in an even layer at the bottom.
Now, layer the browned pork slices on top of the veggies, skin-side down, arranging them neatly in a single layer. This setup ensures the pork steams evenly and the flavors from the veggies seep into the meat as it cooks.
Step 6: Steam the Dish
Pour 2 cups of water or chicken stock into the dish, just enough to come halfway up the pork. Cover the dish with a lid or foil to trap the steam. Set up your steamer (or a wok with a steaming rack) and bring the water to a boil. Place the dish in the steamer, cover, and steam over medium heat for 1.5–2 hours. Check halfway through to make sure there’s enough water in the steamer—add more boiling water if needed. The pork should be fork-tender, and the broth should be rich and savory.
Step 7: Flip and Serve
Once done, carefully remove the dish from the steamer (it’ll be hot, so use tongs or oven mitts). To serve traditionally, place a large serving plate over the steaming dish and carefully flip it over so the pork is now skin-side up and the preserved veggies are on top. This presentation is why it’s called kòuròu—meaning “upside-down meat.” Drizzle 1 teaspoon of sesame oil over the top for a glossy, nutty finish. Serve hot with steamed rice to soak up that delicious broth!
Tips for Success
- Pork Belly Cut: Choose pork belly with even layers of fat and meat for the best texture. Too lean, and it’ll be dry; too fatty, and it might feel greasy.
- Preserved Veggies: If méigāncài is hard to find, you can substitute with other preserved mustard greens, but adjust the soaking time to control saltiness.
- Steaming Time: Don’t rush the steaming—1.5 hours minimum ensures the pork is melt-in-your-mouth tender. If it’s not tender enough, steam for another 30 minutes.
- Make-Ahead: This dish tastes even better the next day as the flavors meld. Reheat by steaming for 15–20 minutes before serving.
Cultural Context
Stewed Pork with Preserved Vegetables is a beloved dish in Huizhou cuisine, one of China’s eight great culinary traditions, from Anhui Province. It’s a perfect example of Anhui’s knack for combining rich, fatty meats with preserved ingredients to create deep, comforting flavors. The preserved veggies, or méigāncài, are a specialty of the region, often homemade and used to add umami to dishes. This dish is a favorite at festive gatherings, symbolizing abundance with its layers of pork and hearty veggies.
Final Thoughts
Stewed Pork with Preserved Vegetables is pure comfort in a bowl, Anhui-style! The tender pork belly, paired with the tangy, savory preserved veggies, is a match made in heaven. It’s a bit of a project with the steaming, but the result is so worth it—each bite is a burst of rich, umami goodness that’ll warm your soul. Perfect for a family dinner or a special occasion, this Huizhou classic will have everyone asking for seconds. Grab some rice, dig in, and enjoy the taste of Anhui tradition!
